Potato Casserole - cooking recipe

Ingredients
    1 (2 lb.) bag frozen hash browns
    1 can cream of celery soup
    1 small can evaporated milk
    1 c. sour cream
    1 small jar pimientos
    salt and pepper to taste
    2 c. grated Cheddar cheese
    1 large onion, chopped
Preparation
    Reserve 1/2 cup cheese.
    Saute onion in small amount oil or margarine.
    Combine soup, milk, pimientos, 1 1/2 cups cheese and onion in large pan.
    Stir in hash browns.
    Pour in oiled 9 x 13-inch baking dish.
    Cover with foil.
    Bake 45 minutes at 400\u00b0. Remove foil, sprinkle reserved cheese on top.
    Cook 10 minutes more.

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